SALTED CARAMEL AND PEANUT CHOC BARS

Jacqueline Alwill

Brown Paper Nutrition

WORDS AND RECIPE : Evie Morton (@evieandginger) www.evieandginger.com

Did someone say ‘salted’ and ‘caramel’? It seems the minute you throw those two words together a special treat is made. This one is verrry special! Free from gluten, dairy, eggs, soy or refined sugar, it’s packed with dates, cacao, coconut oil and the goodness of chewy scrumptious puffed rice. You can keep this one in the freezer for a perfect chewy texture. Enjoy!

SALTED CARAMEL AND PEANUT CHOC BARS

GF, DF, VGN

Base:

200g medjool dates

50g peanut butter (pure)

1 tsp vanilla extract

1 cup puffed brown rice

1/2 cup roasted peanuts (no salt) plus extra for scattering on top

Caramel drizzle:

1/3 cup medjool dates

1/3 cup almond milk

1/3 cup coconut oil (melted)

1 tbs almond butter

Choc drizzle:

1/3 cup coconut oil (melted)

1/3 cup maple syrup

1/3 cup cacao

Good pinch of sea salt

Line a loaf tin with baking paper.

Blend the base mejdool dates with the peanut butter and vanilla extract until a fudgy ball forms in your blender and it’s smooth. In a large bowl with clean hands mix the date and peanut mix into the puffed rice and peanuts. Press into the lined loaf tin. Place in the freezer to set while you make the toppings.

For the caramel, blend all caramel ingredients together until a sticky, caramel forms. Set aside. To make the choc topping; in a small saucepan over low heat using a small metal whisk, whisk together the coconut oil and maple syrup. Then add the cacao and whisk until it’s glossy.

Take the slice out of the freezer and use a cutting board and large knife to cut into bars (as thin or thick as you like). Then drizzle on the caramel followed by the chocolate. Scatter on extra peanuts and sea salt. Place back in the freezer to set for 20 mins. Enjoy!